Baked eggplant layer

This low-calorie vegetarian baked eggplant layer recipe is super easy, healthy and so delicious! Great for lunch, dinner or serve as a side dish. In the unlikely event there are any leftovers, this is great for work lunches.

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 eggplantaubergineX, thinly sliced

olive spray oil

1 tablespoon oil

1 red onion, finely sliced

2 cloves garlic, finely chopped

400g can chopped tomatoes

2 tablespoons sun-dried tomato pesto

1 teaspoon sugar

1 red chilli, finely chopped

3 tablespoons fresh basil

½ cup grated reduced-fat cheddar cheese

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Instructions

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1 Preheat oven to 190°C. Arrange eggplant slices on a baking tray lined with baking paper. Spray with oil. Bake for 10 minutes.

2 Meanwhile, heat second oil measure in a large non-stick pan and cook onion and garlic until softened.

3 Add tomatoes, pesto, sugar and chilli. Simmer for about 4 minutes until sauce has reduced. Add most of the basil. Season to taste.

4 Place one-third of eggplant slices in a lightly greased shallow ovenproof dish. Spoon over half the tomato sauce. Make another eggplant layer then add the remaining sauce.

5 Add the remaining eggplant. Sprinkle cheese over. Bake for 15 minutes. Serve garnished with the remaining basil.

Variations

Make it gluten free: Use gluten-free pesto and check cheese is gluten free if using pre-grated.

HFG tip

This dish can be served as a main dish on its own or with grilled fish or chicken.

Nutrition Info (per serve)

Calories 239 cal

Kilojoules 1000 kJ

Protein 12 g

Total fat 17 g

Saturated fat 6 g

Carbohydrates 10 g

Sugar 8 g

Dietary fibre 4 g

Sodium 180 mg

Calcium 370 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.